Bossa Built Its Own Bakery to Solve Its Bread Problem

Most sandwich shops would've kept quiet. The commercial bakery was making consistent deliveries, no customer complaints, and the prices were reasonable. Daniel Lo Manto could've coasted.

"People were passionate about our brand. That's when I realized that if people care this much about our product, I have to give them the best possible product," Lo Manto says. Even if it kills me or bankrupts me."

Nine months later, Bossa has its own bakery in LaSalle, a 24-hour facility pumping out over 2,000 loaves daily, every bread shaped by hand, baked on stone with 72-hour fermented dough.

"Within a week of opening, we realized this place isn't big enough," he laughs. "We had to completely rethink how we do everything."

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